Pasta with Tomato and Olive Sauce

For the pasta:

Sift the sorghum flour, tapioca starch, xanthan gum, and salt into a bowl and whisk to combine.

Slowly add the warm water and olive oil, using an electric whisk. Continue mixing for about 2 minutes, to a firm but not sticky dough. If it is too too dry, add the second tablespoon of water If it is sticky, add a little more tapioca starch. Cover the dough with cling film and chill for 30 minutes.

Take a tennis ball-sized piece of dough and squash it flat. Keep the remaining dough covered with cling film, to prevent it from drying out.

Push the piece of dough through the pasta roller on the widest setting. The dough will crumble as it comes out of the pasta machine. Patch the pieces together gently and push through again on the widest setting. Repeat until the dough comes out in one piece.

Fold the sheet into 3 pieces and roll through the widest setting. Repeat 3 times until you have a rough square shape, then start working it through the machine, taking it down one setting at a time, until the thinnest setting. This will produce a long, wide sheet of pasta.

Repeat with the remaining dough.

You can also roll the dough by hand using a rolling pin but you'll need to roll the pasta sheets really thinly.

Using a sharp knife cut the dough into thin strips and set aside..

For the sauce: Heat the oil in a pan and cook the garlic and nori for 3 - 4 minutes until softened. Add the tomatoes, olives, and capers and stir well, cooking for a further 3 - 4 minutes until piping hot.

Cook the spaghetti in a large pan of boiling salted water for 1 - 2 minutes until 'al dente' and then drain.